Posts Tagged ‘crackling’
There is nothing better than the feeling of biting into the crispy crackling of a perfectly cooked pork roast. A lot of crunch, followed by a tiny bit of chewiness, the textures in one mouthful are like nothing else. The beauty of it is, making your own perfect pork crackling is so easy.
The trick to this crackling thing is moisture. Drawing out all of the moisture is what makes it crisp. This is a 2 step process, score the skin all the way across about 1 cm apart with a really sharp knife (I use a craft knife) and then add salt. Copious amounts of it.
Grab a bowl, add a heap of salt, crack a little bit of pepper, and a pinch of ground chilli and a few tablespoons of oil. Mix it all together with a fork and rub that onto the scored skin of your pork. Then add some more salt, all over it. I’m serious.
To cook, pre-heat the fan-forced oven to its hottest temperature, put the roast in, cook for about 5 minutes on that temperature and then turn down to your cooking temperature.It’s best to keep it on fan-forced as this keeps drawing out the moisture in the skin and helps with the crackling. About halfway through cooking, check your skin, stick it with a fork, it should be really quite hard. If it isn’t, add salt.
Before serving, if you are worried about it being too salty, wipe the skin with a paper towel. Most of the salt will just wipe off, leaving that beautifully crackling, fatty skin with just that little bit less cholesterol.You should follow me on Twitter.